Equipment
Ingredients
Seafood
- 300 g fluke fillets, boneless, skinless, cut into 2 portions
- 200 g sea scallops, dry-packed, side muscle removed
Produce
- 250 g butternut squash, peeled and diced into 1cm cubes
- 10 g garlic, thinly sliced
- 5 g fresh oregano, leaves picked and roughly chopped
- 2 g lemon zest, finely grated
- 30 ml lemon juice, freshly squeezed
Broth and Pantry
- 30 ml extra virgin olive oil
- 120 ml dry white wine
- 240 ml seafood stock
- 30 g unsalted butter, cold and cubed
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Thoroughly pat the fluke fillets and sea scallops dry with paper towels. Season both sides generously with kosher salt and black pepper. Set aside at room temperature while preparing the vegetables.
In a large stainless steel skillet, heat 15ml of olive oil over medium heat. Add the diced butternut squash and sauté until lightly caramelized and tender, about 8 to 10 minutes. Remove the squash from the skillet and set aside on a plate.
While the squash cooks, start the broth. In a small saucepan, heat 5ml of olive oil over medium-low heat. Add the sliced garlic and toast gently until fragrant but not browned, about 1 minute.
Pour the dry white wine into the saucepan with the garlic. Increase heat to medium-high and simmer until the liquid is reduced by half, about 3 minutes. Add the seafood stock, lemon juice, lemon zest, and fresh oregano. Lower the heat and let it simmer gently.
Wipe the large skillet clean and heat the remaining 10ml of olive oil over medium-high heat until shimmering. Carefully add the scallops, spacing them evenly. Sear without moving them for 2 minutes until a golden crust forms. Flip using tongs and cook for 1 more minute. Transfer to the plate with the squash.
In the same skillet, add the fluke fillets. Sear for 2 to 3 minutes on the first side until golden. Carefully flip using a fish spatula and cook for 1 to 2 more minutes, ensuring the fish reaches an internal temperature of 63C/145F. Transfer to a resting plate.
Remove the simmering broth from the heat. Whisk in the cold, cubed butter piece by piece until emulsified, creating a glossy, slightly thickened sauce. Taste and adjust seasoning with salt and pepper if necessary.
Divide the cooked butternut squash evenly between two shallow, warmed bowls. Place one fluke fillet in each bowl, then arrange the scallops around the fish. Carefully pour the hot lemon-oregano broth over the vegetables and around the seafood.
Chef's Notes
- Always buy dry-packed scallops. Wet-packed scallops are treated with a sodium tripolyphosphate solution that causes them to release excess water during cooking, making a golden sear almost impossible.
- Swirling cold butter into the hot broth at the very end is a technique called monter au beurre. It creates a temporary emulsion, giving the sauce a luxurious mouthfeel without making the dish feel heavy.
- When searing delicate white fish like fluke, applying gentle pressure to the fillet with your spatula during the first 10 seconds of cooking prevents the skin side (or presentation side) from curling.
- Be careful to sanitize hands and any surfaces that contact raw fish or scallops to prevent cross-contamination.
Storage
Refrigerator: 1 day — Seafood is best consumed immediately. If storing, keep broth and seafood separate.
Reheating: Reheat gently on the stovetop over low heat until just warmed through to avoid overcooking the seafood.
